PREHEAT oven to broil or an outdoor grill to medium-high heat.
To make the lamb:
1. Rub the lamb shoulder pieces with oil and sprinkle with salt and pepper to taste.
2. Broil or grill for 4 to 5 minutes...

My cousin's wedding in Tel Aviv featured the BEST simcha food I have ever enjoyed. It was simple, no fuss, pure deliciousness. The main course featured a choice between 1) melt-in-your-mouth short ribs,...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

Directions

Preparation

1 Preheat oven to 400°F. Meanwhile, remove fronds from fennel and cut them into 1-inch pieces; cut fennel bulb into 8 pieces and spread in large deep roasting pan. 2 Discard 1/2 inch from root end of leeks and divide stalks in half lengthwise; then cut crosswise into 1-inch pieces. Add to pan with fennel. Peel and cut each onion into 8 pieces and core and cut tomatoes into 8 pieces each. Add to pan. 3 Measure raisins into a small saucepan; add enough wine to cover and heat just to simmer. Set aside to steep and plump for 2 minutes. Then, add to pan along with garlic, olives, basil and 3/4 cup of the olive oil; season to taste with salt and pepper.4 Toss to coat well and spread evenly in pan. Roast in preheated oven at 400°F for 20 minutes, stiring occasionally.5 Brush sea bass with remaining olive oil. Season to taste with salt and pepper. 6 Arrange on top of vegetables and squeeze lemon juice over all. Return to oven and continue roasting for 10 minutes more or until fish is opaque (145°F in center).7 To serve, carefully remove each fillet to individual serving plates. Add a portion of roasted vegetables and raisins. Drizzle with pan juices.